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Name: Chicken Velvet and Corn Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ds Pepper; 1 1/2 c Canned creamed corn; 1 Chicken breast; 6 c Vegetable stock; 2 Egg whites; 2 tb Smoked ham; 2 ts Sherry; 1 ts Salt

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INGREDIENTS

1 ds Pepper
1 1/2 c Canned creamed corn
1 Chicken breast
6 c Vegetable stock
2 Egg whites
2 tb Smoked ham
2 ts Sherry
1 ts Salt

INSTRUCTIONS

1. Mince ham. Skin and bone chicken breast; pound meat with mallet or side of cleaver, then mince fine, removing tendons. Add sherry to chicken and mix. 2. Beat egg whites until fluffy but not stiff. Fold into chicken mixture. 3. With egg beater, beat canned corn until creamy. Bring stock to a boil. Add corn and simmer, covered, 2 minutes. 4. Add chicken mixture. Bring slowly to a boil again. Then stir in salt and pepper and remove from heat at once. Garnish with minced ham. VARIATIONS: In step 1, omit sherry and combine minced chicken with 1/2 cup cold stock, 1 tablespoon cornstarch and 1/2 teaspoon salt. Garnish with 1/2 cup spinach, slivered; or 1/4 cup Chinese parsley sprigs and 2 tablespoons almonds, toasted and slivered. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Chicken Velvet and Corn Soup

1 ds Pepper
1 1/2 c Canned creamed corn
1 Chicken breast
6 c Vegetable stock
2 Egg whites
2 tb Smoked ham
2 ts Sherry
1 ts Salt

1. Mince ham. Skin and bone chicken breast; pound meat with mallet or  side of cleaver, then mince fine, removing tendons. Add sherry to chicken  and mix.       2. Beat egg whites until fluffy but not stiff. Fold into chicken  mixture.       3. With egg beater, beat canned corn until creamy. Bring stock to a  boil. Add corn and simmer, covered, 2 minutes.       4. Add chicken mixture. Bring slowly to a boil again. Then stir in salt  and pepper and remove from heat at once. Garnish with minced ham.       VARIATIONS: In step 1, omit sherry and combine minced chicken with 1/2  cup cold stock, 1 tablespoon cornstarch and 1/2 teaspoon salt.       Garnish with 1/2 cup spinach, slivered; or 1/4 cup Chinese parsley  sprigs and 2 tablespoons almonds, toasted and slivered.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (2268g)
Recipe Makes: 4 Servings

Calories: 244
Calories from Fat: 40 (16%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.9g
Cholesterol 29.4mg		9 %
Sodium 8715.6mg		301 %
Potassium 290.1mg		8 %
Total Carbohydrate 29.6g		9 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 29.2g
Protein 21.3g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 244

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